Gourmet Foods

• 7 egg yolks
• 1 cup sugar
• ¼ teaspoon salt
• 1 cup mashed bananas
• ¾ cup sifted potato starch
• 1 cup coarsely chopped walnuts
• 7 egg whites, stiffly beaten

Beat the egg yolks until thick. Add the sugar and salt and beat until fluffy and lemon colored. Stir in the bananas and potato starch, then the walnuts. Fold in the egg whites. Pour into 2 greased 9 inch layer cake pans.

Bake in a 350 degree oven for 30 minutes or until a toothpick comes out clean. Cool on a cake rack. Spread whipped cream and sliced bananas on one layer and cover with the other. Serves 6 to 8.

• ¾ cup matzo meal
• ¾ cup potato starch
• ½ teaspoon salt
• 6 egg yolks
• 1 ¾ cups sugar
• 1 cup orange juice
• 1 ½ cup ground walnuts
• 1 tablespoon grated lemon rind
• 6 egg whites, stiffly beaten

Mix the matzo meal, potato starch and salt together.

Beat the egg yolks until thick; gradually add the sugar, beating till lemon colored. Add the matzo meal mixture alternately with the orange juice. Fold in the walnuts and lemon rind, and then the egg whites. Turn into a 9 inch tube pan.

Bake in a 325 degree oven for 1 hour or until brown and the cake shrinks away from the sides of the pan. Cool on a cake rack. Serves 6 to 8.

• 7 egg yolks
• 2 eggs
• 1 ¾ cups powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon lemon rind
• 7 egg whites
• 7/8 cup sifted potato flour
• 1/8 teaspoon salt

Beat the egg yolks and eggs; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff but not dry. Pile onto the sugar mixture. Sift the potato flour and salt over it and fold in gently. Turn into a 10 inch tube pan.

Bake in a 350 degree oven for 45 minutes, or until lightly browned and the sides shrunk from the pan. Invert and cool.

Use a heavy-duty, thick sided tube pan. For this recipe, do not preheat the oven. Turn the oven on only after the cake is put into the oven.

• 1 ½ cups salted butter, softened
• 1 (8ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs, at room temperature
• 3 cups all purpose flour
• Pinch of salt
• 3 tablespoons vanilla extract

1. Grease and flour a 10 inch heavy sided tube pan, or spray with non-stick cooking spray with flour.
2. In a large bowl, beat the butter and the cream cheese with an electric mixer on high speed until combined. Add the sugar and beat well, scraping down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
3. Stir in the flour and salt. Add the vanilla. Blend well.
4. Pour the batter into the prepared pan. Start in a cold oven, and bake at 300 degrees F. about 2 hours, until the top is light golden brown and crunchy. (A toothpick stuck in the center of the cake should come out with batter on it- it will never come out completely clean.)
5. Cool the cake 15 to 20 minutes. Remove the cake from the pan onto a plate, then immediately turn onto a wire rack so cake is right side up (this will allow the crust to develop on top). Be careful not to break the crispy brown top as you turn the cake out.